Ribollita is a popular Tuscan soup in Italy. When I was studying in Florence I really enjoyed Ribollita and I am happy to say that I have recreated it tonight. Each bite was warm and comforting and transported me back to Florence.
I found my recipe from Giada De Laurentiis Food Network’s website.
- 1 onion, chopped
- 4 ounces pancetta, chopped
- 2 cloves garlic, 1 minced and 1 whole
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 pound frozen spinach, thawed and squeezed dry
- 1.5 cups cannelloni beans
- 1 tablespoon herbs de Provence
- 4 cups chicken stock
- 1 bay leaf
- 1 (3-inch) piece Parmesan rind
- French Baguette
- Grated Parmesan, for serving
Heat a heavy large pot over medium heat. Add the onion, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Drizzle the baguette halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.